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    You are in: Home / Cookbooks / Favorite Sides
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    24 recipes in

    Favorite Sides

    Why do I have more desserts than vegetables? I do have some lovelies in here though.
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    Beloved holiday corn dish.

    Recipe #276206

    Grandma's candied yams for the holidays.

    Recipe #276316

    You can buy chili oil in Asian markets or in the ethnic foods section of the supermarket. You can also substitute with olive oil and a pinch of red chili flakes or use recipe #175117. Most of the recipe can be made in advance, and you can quickly finish the beans at the last minute. This is from Firehouse Food: Cooking with San Francisco's Firefighters. Edit: You may want to start with 1 tablespoon of chili oil and adjust to your liking.

    Recipe #208206

    M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in.

    Recipe #170112

    Adjust all spices to taste. Make this up to a day in advance, refrigerate then bake the following day. Make certain to bake the sweet potatoes not boil them.

    Recipe #147430

    These were the $400 winner for the BH&G magazine's "Looks-Like-You-Fussed" category for Nov. 2006. Please adjust the amount of jalapenos to suit your taste.

    Recipe #191149

    If you have trouble making gravy (trust me, it took me years to make a smooth gravy) try this technique. It's worth the time and effort.

    Recipe #140444

    This recipe is from Paula Deen's show on Food TV. It looked like the perfect thing for Christmas dinner. It worked out great because I was able to blanch and bundle them and have them all ready to pop in the oven in advance. They looked as yummy as they were. Highly recommended!

    Recipe #149360

    Potatoes with a hint of onion and garlic.

    Recipe #18496

    Green beans that are reminiscent of a wilted spinach salad--that same sweet & sour flavor with the bacon and eggs.

    Recipe #34196

    Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!

    Recipe #49000

    Found this in the San Jose Mercury News just in time to try it with our Christmas Dinner. Loved it! This was originally from "Vegetarian Cooking for Everyone," by Deborah Madison.

    Recipe #149370

    It's everyone's favorite Thanksgiving side. Add diced pimiento for another twist on an traditional favorite. Fresher, lighter flavor than others I have tried.

    Recipe #58046

    Zucchini with sour cream and cheese! This recipe is from Knudsen's. Be sure to use room temperature sour cream because it could curdle when you spread it over hot zucchini if it is cold.

    Recipe #18498

    A very good bean recipe I found on the internet back in the olden days when there were no graphics and no color monitors...a long time ago! I did not add overnight soaking in prep time.

    Recipe #18019

    You can put this all together through step two a day ahead. Cover and refrigerate. The next day, just plan on baking for 50 minutes or so.

    Recipe #75315

    Great side dish for your Mexican fiesta. Try with Recipe #17130! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste.

    Recipe #17126

    The absolute best macaroni and cheese I have ever tasted. My kids love macaroni and cheese and this takes it up a notch! Every time I have taken it to a potluck it is gone almost as soon as it is set out.

    Recipe #16652

    A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

    Recipe #16691

    My husband tuned into to Isaac Mizrahi's new show just as he was making this Macaroni & Cheese with the owner of a shop called Good & Plenty to Go. My husband was so taken with the looks of this dish on TV (and he usually doesn't like Macaroni & Cheese) he immediately saved the show on TIVO so we could recreate the dish. Well, long story short, the results were awesome (a bit greasy from the cheese, though--sop up with some paper towels before serving). It is so rich it isn't something I'd make on a regular basis, but for a special treat it was exceptional and worth the calories!

    Recipe #48157

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